to make it more authentic 2 things should be changed. 1) fry the onions alone untill they look like http://www.tigersandstrawberries.com/wp/wp-content/finishedonions.jpg this then add garlic and ginger...continue as normal
2)dont bother browning the chicken, use cubed chunks (1 inch give or take)and throw them in when it says to add the browned chicken... 20min is enough to cook small chunks with the lid on. your chicken will come out melt in your mouth delicious and the curry will have penetrated it more.
i reailze my name isnt indian but i have a friend from india, having made this in front of him and had him and having his friends/exchange students make their curry recipes for me for me.... those were their suggestions / variations.
pro tip for authenticity, wash your hands first but scoop the rice and chicken directly into them. ive never seen them eat it with silverware when its a group of indians eating it.

Reviewer:

I made this recipe yesterday and it was awesome! The only variation that I did was cut the chicken into chunks and added a can of tomatoes with green chilies. I had family members who dislike curry and LOVED this recipe because the flavor was excellent!

Reviewer:

I made this recipe exactly as written except I substituted chicken breasts for thighs. Wow! What a fantastic dish! Very tasty, savory and just spicy enough without being too hot. I chose this recipe from many online and have no regrets. Everyone loved it! I served it with white rice, Aloo Gobi, Indian spicy green beans and naan. I can't wait to try what little I have left for lunch tomorrow.

Reviewer:

Just made this tonight and it was FABULOUS. Tasted just like what I order at my local Indian restaurant! I cooked this up for my parents and they were floored, definitely going to make this again. I did make one minor change which was just a preference thing-- I used 1/2 cup of coconut milk in place of the 1/2 cup water, just because I like the flavor. Otherwise followed the recipe exactly and it came out phenomenally. Definitely recommend!

Reviewer:

As written, it was okay, but not very flavorful. I had to increase all of the spices and did not care for the lemon juice and sour cream. Maybe a plain yogurt or coconut milk would have been much better.

Reviewer:

This recipe is one of my favorites. I made a few changes to my liking. I added light cream instead of yogurt, 1/8 tsp of cayenne. It over powered the dish the first time, and tomato paste or sauce instead of crushed.

Reviewer:

Phenomenal. I wanted a thicker sauce that I could "scoop" with lavash bread, so I didn't add any water. It also greatly reduced the cooking time! I left the rest of the ingredients and ratios the same for the most part. I cut the salt in half and used sour cream instead of yogurt (it's what I had on hand). I also cubed the chicken and threw it in at the same time as the onion, etc, to avoid an extra step and further reduce the cooking time. I slightly reduced the amount of oil, and it could have been further reduced to achieve the goal of sauteeing/browinging everything. It came out really great, and the flavors were amazing thanks to this great recipe!